Dule (2018) - Giuseppe Gabbas
In the heart of Barbagia, a land of old traditions and breathtaking scenery, stands the Giuseppe Gabbas winery, keeper of a wine that tells stories of passion and dedication: Dule. This Cannonau di Sardegna DOC, 2018 vintage, is a tribute to Sardinian culture and to its emblematic grape variety. Legend has it that Cannonau is one of the oldest varieties in the Mediterranean, perhaps brought here by the Phoenicians. With his Dule, Giuseppe Gabbas carries on that tradition, weaving past and present together in a story that unfolds with every sip.
Dule (2018) - Giuseppe Gabbas
Type: Red Wine
Area: Italy, Sardinia, Barbagia
Appellation: Cannonau di Sardegna DOC
Grape variety: Cannonau
Vintage: 2018
Winery: Giuseppe Gabbas
Alcohol: 14%
The appellation: Cannonau di Sardegna DOC
The Cannonau di Sardegna DOC is one of the most iconic wines of Sardinia, made from Cannonau, the most widely planted black grape variety on the island and considered one of the oldest Grenache varieties in the world. The DOC was established in 1972 and covers the whole of Sardinia, with particularly fine territorial expressions in the sub-zones of Oliena, Capo Ferrato and Jerzu.Cannonau di Sardegna DOC wines stand out for their aromatic intensity, robust structure and great longevity, with scents of red fruit, Mediterranean herbs and sweet spices, accompanied by elegant tannins and marked salinity.
Find out more about Cannonau di Sardegna DOCWhat to eat with Dule
Who makes it: Giuseppe Gabbas
Giuseppe Gabbas is a benchmark producer on the Sardinian wine scene, known for his authentic interpretation of Cannonau di Sardegna. Set near Nuoro, his winery stands out for the care given to the vineyards and for the production of elegant, structured wines that are faithful to their territory. Gabbas’s approach combines tradition and innovation, with winemaking methods that bring out the authenticity of the variety and the unique character of Sardinia.
Find out more about Giuseppe GabbasThe vine of Dule
Cannonau
Cannonau is the most iconic black grape variety of Sardinia, considered one of the oldest Grenache varieties in the world. Grown across the whole island, it is at its best on the sandy, granite and limestone soils of the hill and coastal areas, giving rise to wines of great structure, aromatic intensity and longevity.
Find out moreDule: the Barbagia area
Barbagia
Barbagia, in the heart of Sardinia, is one of the most authentic and fascinating regions of the island. Surrounded by the Gennargentu mountains, this area is characterised by a rugged, unspoilt landscape, where tradition and nature come together in a unique combination. As well as its thousand-year history and its cultural traditions, Barbagia is famous for the production of high-quality wines, thanks to its Mediterranean climate with wide temperature swings and to its limestone and granite soils.
Find out more about BarbagiaClimate: Mediterranean
Altitude: Low to mid altitude (200–500 m above sea level)
Soil: Clay
Geographical setting: Hilly
Profile of Dule
Primary aromas: Ripe red fruit
Secondary aromas: Spices
Tertiary aromas: Leather
Tasting notes: A full-bodied red wine with notes of ripe red fruit and spice, typical of the Sardinian region.
| Sulphites | yes |
| Body | Full-bodied |
| Acidity | Medium-high |
| Tannin | Medium-high |
| Sweetness | Dry |
| Finish | Media |
| Colour | Ruby red |
| Clarity | Clear |
Winemaking methods used for Dule
Alcoholic fermentation and maceration
Alcoholic fermentation and maceration is the key process in winemaking, during which the sugars in the must are turned into alcohol through the action of the yeasts. At the same time, in red wines and in some macerated whites, maceration takes place, that is contact between the must and the skins, which allows colour, tannins and aromas to be extracted.
Find out moreAgeing methods used for Dule
In cask (7–18 months)
Ageing in cask for between 7 and 18 months is a classic but measured approach to maturing wine. Large casks, usually Slavonian oak or untoasted French oak, allow natural micro-oxygenation, which helps the wine settle, knit together and develop a more complex, harmonious profile. This kind of ageing is widely used for terroir-driven reds and for some structured whites that are after depth without the aromatic intensity a barrique would give.
Find out moreTime on the lees for Dule
- No contact with the lees